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Home Baking Review: How much does a loaf cost??

Home baking can not be attributed to the budget and simple hobbies. The baker will have to master the recipe, to understand what components he needs and where they are sold, in addition, you need to constantly have a certain supply of them at home. It’s troublesome. But believe me, it is worth it!

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The cost of a loaf is made up of several components: the cost of products, energy costs and depreciation of the device. We tried to estimate the first component. And it turned out that the cheapest loaf costs at least 20 Dollars. Bread with a more complex composition can cost many times more, but quality store-bought bread is still even more costly.

FRENCH Bread, white

Calculation of 1 kg loaf cost, Dollars.

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Pretty simple recipe that does not require special ingredients. Bread is puffy with thin crispy crust and light porous crumb.

BORODIN bread, gray

Calculation of the cost of 1 kg of a loaf, Dollars.

Breadmakers

Borodinsky relates to difficult recipes, as it is not always possible to get an authentic taste because of the strong simplification of the classic recipe. The malt is brewed before putting it into the mold you can add some coriander , and it is used only after it cools down. The bread turns out red-brown in color, the loaf is not low, with a porous, moist, very fragrant crumb, with a moderately crispy crust.

POTATO BREAD

Calculation of the cost of 1 kg loaf, rub.

Breadmakers

Bread is made with potato broth using mashed potatoes or just shredded boiled potatoes, the components need to be cooled to room temperature before putting in. Potato bread is very puffy, ruddy, with a tender crumb, ideal for sandwiches.

POLENTA

Calculation of the cost of 1 kg loaf, rub.

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Corn bread in Italian style based on wholemeal flour. To make the loaf more fluffy, you can add panifarin 1-2 tsp.l. The price will go up by 9 Dollars. .

BREAD ON BEER

Calculation of the cost of 1 kg loaf, Dollars

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Beer is a very logical component for bread because it’s made with barley malt. If we take dark beer, the taste of the bread will be richer. Mustard seed can be replaced with regular or non-common mustard, such as Dijon mustard.

SPELT FLOUR BREAD

Calculation of the cost of 1 kg loaf, rub.

Bakers

Spelt bread is wonderful: wonderful flavor, crispy crust, dense and spongy crumb. Don’t be alarmed – the dough rises almost twice as fast as usual. Part or all of the water can be replaced by buttermilk, yogurt or sour milk.

KULICH

Calculation of the cost of 1 kg loaf, rub.

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To make a kulich with a bright flavor, you need to saturate the recipe with special additives. We’ll take orange juice as a base, some of it can be replaced with milk. Peel the zest from a whole orange and a lemon and add the spices in a mortar. Raisins can be pre-soaked in brandy or rum. But the dough should definitely add a spoon or two of strong alcohol you can replace it with Cahors .

Bread can be made with honey or lightly burnt sugar instead of sugar. You don’t have to melt the butter, just chop it into pieces and fold it into the liquid, the stirrer and heat will quickly do the job.

GLUTEN FREE BREAD

Calculation of the cost of a 0.6 kg loaf, Dollars.

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Gluten-free bread is gluten-free and does not form a kolob when the ingredients are mixed, the consistency of the dough should be like a not particularly light mashed potato. The recipe allows you to add other kinds of flour: potato flour, pea flour, buckwheat flour the total amount of flour should be 190 g .

CHIABATTA

Calculation of the cost of 1 kg of bread, Dollars.

Breadmakers

Note that ciabatta on sale is always quite expensive, our kilo bread will cost the same as a 200-gram bread in the store. Ciabatta mix is added at the rate of 1 part per 5 parts of flour.

Ciabatta is best made by hand, it needs to be as runny as pie dough, and it needs to be left on for longer the recipe calls for 12 hours ! , and then shape the bread into a characteristic flat brick, leave it to proof and bake in the oven at 220°C don’t forget to preheat it on a ceramic stone.

Bread should have a slight sourness, which is exactly what the addition will provide, its other feature – the uneven texture with large and small holes and “rubberiness”.

Baker’s Rules

When home baking, you need to learn one rule that guarantees excellent results. Bread formulation should provide enough wheat protein in the dough. Protein gluten is the key to porous structure and puffiness of the loaf. The more protein, the higher the bread. When formulating, the basis, that is, at least half of all flour, should be high-protein wheat flour 1st grade, general purpose, higher, spelt .

Additives of flour with high coarseness wheat rye flour, wholemeal flour, bran, corn, buckwheat, oat, etc. are used to taste the bread. types of flour reduce the total amount of protein, and also slow down the process of gluten formation, so their amount should be limited – respectively, no more than half the proportion of flour in the recipe.

To achieve excellent results using a recipe with low protein and/or high coarse particles, you can add gluten separately, as a natural baking additive panifarin.

Or use additives that help the existing gluten work better, such as all-natural forex and majimix. There are also home remedies to improve the structure of bread: potatoes boiled in slices or mashed 1-2 tbsp mashed potatoes .l. or potato broth, apple grated, mashed, slices of 1-2 tbsp.l. , semolina up to 10% of all flour in the recipe , dairy products.

HOW TO CHOOSE WHEAT FLOUR

It is better to choose flour according to the protein content, which is always indicated on the package. The standard amount of protein is about 10 g per 100 grams of flour , the increased amount is 12 g. Flour with high protein content gives more lush and beautiful products, especially bread.

MORE COMPLEX AND EXPENSIVE

In addition to flour, the bread is added simple, even elementary components, which are always at home. But experienced bakers sometimes substitute them in search of special flavors or usefulness. So, instead of usual salt, they use sea salt, fine salt, which costs about 50 Dollars. per kg, i.e. 4-5 times more than usual.

An alternative to sugar is honey from 200 Dollars ./kg , molasses 120 Dollars /kg , molasses 120 Dollars /kg ./kg or unrefined brown cane sugar 110 Dollars./ kg . Vegetable oil which is included practically in all recipes is taken from ordinary sunflower, rape oil – 70 Dollars./l, but you can take olive oil for flavor – 500 Dollars./Oil of walnut 1400 Dollars per kilo, walnut oil 1400 Dollars per kilo./Cottonseed oil – 2300 Dollars./l.

SPECIAL COMPONENTS

These additives give the taste of bread a special flavor. Bran are most important because they make bread more coarse, diversify its structure, and fill it with useful and ballast useful for intestines substances. Bran can be wheat, rye, cost at least 200 Dollars. per kilo.

You can also add milk powder to bread, thanks to the fact that it’s on sale again. It’s made from oats and used to be made from barley, too , this stuff is delicious and incredibly useful. Price about 100 Dollars./kg.

One of the most effective additives is malt. Malt has a strong flavor and bright taste, it is indispensable in the preparation of “black” bread. Price of 1 kg of malt is 130-140 Dollars. If it is difficult to buy malt, it can be replaced by beer, dry kvass or concentrate.

For additives goes and different flour: buckwheat, barley, rice. Flaxseed flour 90 Dollars./kg is added to introduce substances into bread that fight atherosclerosis. Amaranth 700 rub./kg makes bread more fluffy and gives it a nutty touch. Pumpkin flour 1040 Dollars.The new product cup/kg extends the shelf life of bread, enriches it with easily digestible protein.

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BAKERY THINGS

In home baking use ready-made baking additives that improve the properties of bread, they are not sold in conventional stores, only in specialized shops for bakers.

These are already mentioned panifarin, forex, majimix and their analogues, which help to lift the dough. They cost from 450 Dollars./kg. As well as sourdough for rye bread, which help brighten up its taste: Extra P with malt , agram. Price of about 800 Dollars./kg. All these mixes are completely natural, don’t be intimidated by high prices: their consumption per loaf is small.

JUST ADD WATER

Prepared mixes for making certain types of bread help save time: because all, including rare components, are already in the bag. The choice of recipes is impressive: wheat bread with wholemeal flour, Californian garlic bread with dried tomato pieces, old American bread with buckwheat, 5 cereals, Darnitsky, Greek bread with lemon and oregano, oriental bread with sesame seeds, etc.

The only disadvantage of these mixes might be the price: in the supermarket you can buy a limited set of mixes from 40 Dollars for 750g bread. But on the whole a loaf can cost from 50 to 120 Dollars.

Prepared mixes are also made for baking gluten-free gluten-free bread, with them it’s easier to achieve good results, although these mixes are also not among the budget solutions. A packet costs from 100 Dollars.

HOW TO MAKE BREAD CHEAPER

The easiest way to reduce the cost of bread is to avoid premade mixes except for inexpensive ones , and to buy large packages of flour, additives and yeast. For comparison, a packet of 11g yeast packets costs about 12 Dollars., but these same 11g in a 500g pack cost less than 5 Dollars the price of a pack of 220 Dollars. .

When ordering from the online store, large batches also prove to be more efficient, as unit shipping costs drop and can be free for orders of a certain amount .

Home baking can not be attributed to the budget and easy hobbies. The baker will have to master the recipe, to understand what components he needs and where they are sold, in addition, you constantly need to have a certain supply of them at home. It’s a hassle. But believe me, it is worth it!

Appreciate not only loaf, but also round bread!

“Don’t open your mouth at someone else’s loaf,” says a popular wisdom. But to make your own, round, ruddy and fragrant bread is another matter! We are used to baking loaves of bread in the bread machine or, with special molds, baguettes. And the real loaf has long remained only a dream of housewives. But in the fall of 2012, the French brand Moulinex introduced on the American market La Fournee RZ710, which bakes exactly round bread.

Loaf, brioche, paleo, cakes – all will turn out in this oven with the correct traditional round shape. However, the novelty is interesting not only in “shapes”, it also has a few “secrets”. Bread in this baking oven is baked with a delicious ruddy crust thanks to the patented heat-reflective lid, which allows the product to bake uniformly even on top.

Special kneading mechanism rotates in two planes, imitating the movements of the baker when kneading dough manually, and in the non-stick-coated baking bowl there are special holes for better heat distribution. Delayed start allows you to get loaf at the right time – for example, for breakfast or the arrival of guests. And they linger – you can turn on keep warm mode and the bread will stay warm!

La Fournee bakes bread in three sizes: 500, 750 and 900 grams, and lets you choose from three different crusts.

A special recipe book in the kit will tell you how to make delicious bread and a variety of baked goods from available ingredients. And one of the recipes right now. And of course, this will be a French recipe – after all, La Fournee breadmaker is made in France.

French brioche

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Milk gives the crust a rich, dark color, and the crumb will delight you with an exquisite aroma that will wake you up in the morning. Great as a base for sweet breakfast sandwiches.

Needed

Example: 180 ml of milk, 550 g of wheat flour, 7 g of salt, 70 g of sugar, 150 g of butter, 3 eggs, 7 g of dry yeast.

Cooking

: Brioche baked in program #2. Yeast must not come in contact with water, salt or sugar – only with flour.

FLOUR IS NOT FLOUR ANYMORE

Not long ago, the choice of flour in our stores was limited, but apparently, due to the growth of the army of bakers, its nomenclature began to increase literally before our eyes. And yet, the basis of the bread made in the bread machine is always only wheat flour.

And it’s all about its main ingredient – a protein called gluten. It is the interaction of gluten and yeast that ensures the rise of the dough. Other kinds of flour do not contain gluten, or contain very little, and therefore can only act as additives to the basic.

The most suitable for making bread is first-grade wheat flour. It contains a small amount of finely ground husks of grain, so it may differ in shade from the flour we are accustomed to the highest grade.

Bread on it keeps longer, and pure white bread has a characteristic smell and taste, which nostalgically reminds us of a simple bread of the Soviet era. In New York stores, 1st grade flour appeared quite recently, the price of it is not much different from the flour of the highest grade, that is, from about 20 Dollars per kilo.

General purpose flour performs well in baking, its price is similar to. Flour is made from soft wheat of different grind and stands apart from the usual baking flour on soft and hard varieties . However, the flour is very close to 1st quality flour, and the price is the same.

Extra flour is still the most accessible for bakers. It is versatile and suitable for home “pastry”, pancakes, dumplings, so it is almost always at home, and should not be neglected.

Flour, prices

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Components, prices

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John Techno

Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.

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Comments: 1
  1. Elijah Jackson

    Could you please provide information about the cost of a loaf in your home baking review? It would be helpful to know the price range or average cost in order to make an informed decision.

    Reply
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